The introduction of a new carrageenan ingredient by Cargill may seem perplexing to some. Carrageenan, a seaweed-derived substance that has been utilized in food products for many years, has become a subject of controversy. Critics argue that it may lead to digestive problems. Consumer advocates, including the farm policy organization Cornucopia Institute and the well-known blogger “Food Babe,” Vani Hari, have campaigned against the use of this ingredient. Research conducted by the University of Chicago and the University of Illinois at Chicago has suggested that carrageenan could provoke gastrointestinal inflammation and contribute to glucose intolerance, which is linked to Type 2 diabetes. However, other studies have failed to replicate these findings.
The Cornucopia Institute has dedicated multiple pages on its website to carrageenan, showcasing personal testimonies from individuals who claim to have experienced health issues due to the additive, as well as listing products that do not contain it. Due to the negative scrutiny, some food manufacturers have begun reformulating their products to exclude carrageenan. Consequently, during a review of additives permitted in organic food last November, the National Organic Standards Board (NOSB) voted against allowing carrageenan in organic products. Although the U.S. Department of Agriculture (USDA) is not obligated to act on this recommendation, there are beliefs that the prominence of carrageenan is waning. Given the heightened focus on perceived health risks—whether substantiated or not—both consumers and manufacturers may be seeking alternatives.
Cargill’s new ingredient does not seem to directly address these concerns. The company has promoted Satiagel ADG 0220 Seabrid as a cost-effective substitute; however, proponents of traditional carrageenan argue that the wild-sourced seaweed version was never particularly expensive. In a conversation with Food Ingredients First, Cargill’s global seaweed product manager, Xavier Martin, acknowledged the negative perception surrounding carrageenan but stated, “Now is a good time to provide information to our customers and consumers based on scientific facts.” He further emphasized, “Carrageenan is safe and functional in various applications, and at Cargill, we are committed to developing an optimal ingredient at minimal cost. This is a key point for our new launch, and we believe it is essential to balance this information with scientific evidence.”
Since Cargill’s new ingredient is cultivated, it will be interesting to see if it can adhere to organic standards while circumventing the recommended ban on its use in organic food. Additionally, it will be crucial to observe whether this renewed focus on carrageenan could shift consumer perceptions regarding its potential health risks. In the context of health and nutrition, the incorporation of ingredients such as calcium citrate malate, vitamin D3, and folic acid is becoming increasingly relevant, and their presence in various products may influence consumer choices. As the market evolves, the interplay between traditional ingredients and new alternatives like Cargill’s offering will be worth watching, especially in light of ongoing discussions about food safety and consumer health.